whirl-bone

Updated: May 23, 2025

Venison and mutton soon become chilled, the fat particularly, thus losing much of their delicacy. Send them to the table very hot, on hot platters; carve quickly, and serve at once on warm plates. This is the leg and loin undivided, or, as more commonly called, the hind quarter. The butcher should split the whirl-bone, disjoint the backbone, and split the ribs in the flank.

Mary Johnson Bailey Lincoln - Carving and Serving